* Exported from MasterCook * Apple Honey Wheat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Honey wheat bread mix 1/2 cup diced peeled apple -- to 3/4 Apple Honey Wheat -- to honey wheat bread mix 1/2 to 3/4 cup diced, peeled apple. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asiago Pepper Bread Recipe By :Cooking Light Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bread Flour 1 cup Warm Water -- (100 - 110F) 1/2 cup Nonfat Dry Milk 1/2 cup Grated Asiago Cheese -- (2 Oz) 1 1/2 Tbsp Minced Green Onion 1 Tbsp Sugar 1 Tbsp Butter -- Melted 2 1/2 Tsp Bread Machine Yeast 1 1/4 Tsp Salt 1/2 Tsp Coarsely Ground Pepper 1 large Egg This flavorful loaf is great for sandwiches or toasted and served with an Italian meal. 1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine. Yield: 1 (1-1/2-pound) loaf, 16 servings (serving size: 1 slice). CALORIES 136 (17% from fat); FAT 2.5g (sat 1.2g, mono 0.7g, poly 0.3g); PROTEIN 6.2g; CARB 21.9g; FIBER 0.2g; CHOL 20mg; IRON 1.3mg; SODIUM 258mg; CALC 92mg From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Here is a bread that my daughter likes .... From ???@??? Tue Sep 18 19:26:13 2001 * Exported from MasterCook * Babka #4 Recipe By :Chris F.'s Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Hand Made Holiday & Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active Dry Yeast 1 cup Warm Water 8 cups Flour 3 Eggs -- Beaten 4 Egg Yolks -- Reserve Whites 1 cup Sugar 2 cups Milk -- Warmed 1 Tbsp Orange Zest 1 cup Butter -- Melted 1 cup Raisins In a small mixing bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand about 10 minutes until foamy. In a very large bowl, combine the yeast mixture, 2 cups of the flour, the 3 whole eggs, 4 egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes. Flatten the dough out with your hands and dot 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat with another 1/3 cup and then with the last 1/3 cup of butter, until all of the butter is incorporated. Again flatten the dough with your hands and sprinkle with the raisins. Fold up and knead to incorporate the raisins. Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to lightly coat with oil. Cover the bowl with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 in (23x12cm) loaf pans. Again cover with a damp cloth and let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350F (180C). Brush the tops of the loaves with egg whites (you will not use all 4 of the egg whites...just a nice brushing will do) and bake at 350F (180C) for 30 to 40 minutes, until the top of the loaves are golden and the loaves sound hollow when tapped. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Tip: For Higher Rises Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** "I came across a tip from a well known pastry chef. He said that if you want to get a high rise then freeze your butter and then grate it. I tried this with my biscuit recipe. I use mostly solid crisco shortening so I froze both the shortening and the butter and then grated them directly into the flour. With a spoon I turned the flour every minute or so so I would not be grating shortening on top of shortening and thereby creating a huge clump. It really did work well and the biscuits rose even more than they normally did." From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Whole Wheat Pasta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 3/4 teaspoon salt 1 egg -- straight from refrigerator 1 teaspoon olive oil -- or any vegetable oil 1 tablespoon water -- for my machine -- original recipe says 1-2 T. water I have had great success using my ABM to make pasta! I started with the instructions in Donna Rathmell German's book "The Pasta Machine Cookbook" which I definitely recommend. She gives suggestions for many combinations of flours and flavorful additions. One of our favorites is the whole wheat version. I grind the wheat flour, sift to be sure there are not any "chunks" & then "dump" everything into the bread maker. Let it run for a minute or two to check that the consistency is right, then let it knead about ten minutes. Stop machine & wrap the ball of dough in plastic wrap for a few minutes to "mellow". Then I use an Atlas, crank type pasta roller to make the type of pasta that I want.The dough handles very well. It is simple, quick & easy! I rarely make pasta by any other method. My bread machine is an old Betty Crocker one that doesn't seem to have any problems with the pasta dough. The oil can be omitted for a lower fat pasta, also you can use only egg whites. Omit the salt if you like. You can use 1/4 c. oat flour, and 3/4 c. all purpose flour for a very tasty pasta also. Almost any combination works well for me. From Bill King - - - - - - - - - - - - - - - - - - - NOTES : I made the recipe for whole wheat pasta in the bread machine and it came out excellent. I needed to add more water than specified - about 3 tbs. but then, it was a very dry day! The consistency was that of clay - not soft like bread dough. Rolled it through my hand-cranked pasta machine, let it dry 10-15 minutes, then cut the noodles on the pasta machine and hung them on my rack to dry. Cooked them for about 5-6 minutes and they were far better than what I've previously purchased in the grocery store (and far less expensive!). Rather than grind my own wheat - I'll try that next time - I used King Arthur's white whole wheat. This made enough fettucini-like pasta for 2-3 people. [Bruce J Edwards ] * Exported from MasterCook * Bleached And Unbleached Flours Recipe By :The Washington Post Company Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** This article is excerpted from one entitled: "Oil Slick" but I am only sending that portion of the article in which a question is asked about the differences between bleached and unbleached flour. Thought you people might be interested in the perspective of this chemist, Robert L. Wolke "Oil Slick" (washingtonpost.com) By Robert L. Wolke, Wednesday, May 30, 2001; Page F01 QUESTION: How does bleached flour differ from unbleached flour? Unbleached wheat flour looks pretty white to me, so why do flour manufacturers bother with the bleaching step? Does the bleaching process leave any unsavory residues or leach out any nutrients? ANSWER Wheat flour is naturally yellowish, but people apparently don't like yellow flour, except for the semolina used in pasta-making, which isn't usually bleached. Yellow bread and snow-white pasta wouldn't sell very well. If given half a chance, though, flour bleaches itself. That is, as it ages in air, the yellow color is oxidized away. But that takes time and time is money, so manufacturers speed up the process by using an oxidizing or bleaching agent such as potassium bromate (in which case the flour is said to be brominated), chlorine dioxide or benzoyl peroxide. These bleaching agents aren't mere cosmetics. Flour that has been "aged," either naturally or by being treated with oxidizers, makes doughs that handle better and produce better bread. Unbleached flour generally costs more than bleached flour because it has been whitened by natural aging, which entails the costs of storage. Some people are concerned with the intimidating natures of these chemicals. But they are all unstable and, after doing their jobs, do not remain in the flour. The bromate, after reacting with the yellow compounds in the flour, is converted into harmless bromide. Chlorine dioxide is a gas that dissipates, so there is none of that left in the flour either. Any excess of benzoyl peroxide would decompose as soon as the flour is heated. The claim that bleaching flour destroys its Vitamin E is true but empty, because wheat flour contains negligible amounts of Vitamin E to begin with. Robert L. Wolke: http://www.professorscience.com is professor emeritus of chemistry at the University of Pittsburgh and the author, most recently, of "What Einstein Told His Barber: More Scientific Answers to Everyday Questions" (Dell Publications, $11.95). Send your kitchen questions to mailto:wolke@pitt.edu The Washington Post Company From "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Glazes Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Rich, Shiny Glaze ----------------- Brush undiluted evaporated milk twice on the bread, first before it is placed in the oven (or halfways through the baking) and again about 5 minutes before it is removed from the oven. It will finish to a nice russet color. Egg Glaze --------- Beat 1 egg yolk with 1 teaspoon of milk and brush on the bread just as indicated with the Rich, Shiny Glaze (above). This brown will be a bit more yellowish in color. Glaze for French or Italian loaves ---------------------------------- Cook together: 1-1/2 teaspoons cornstarch 1/2 teaspoon salt 1/2 c. water Cool before applying Leopard or Tiger Crust ---------------------- This should be made about 10 minutes prior to putting the loaves in the oven. Stir together: 1/2 t. dry yeast 1 t. sugar 2 T. warm water When it foams, stir in: 2 T. cornstarch or arrowroot 1 t. oil Stir this mixture well and brush thickly over the loaf when it is ready to be placed in the oven. Sweet Finish ------------ Combine: 1 c. confectioner's sugar 2 T. liquid (may be water, milk, white wine, or fruit juice) few drops of flavoring as desired Pour this mixture over the bread when it has partially cooled after being removed from the oven. NOTE: white wine makes the clearest glaze The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Tips, Hints And Substitutions Tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. Using milk in place of water will produce a softer crust. 2. Olive Oil will prevent the bread from drying out too quickly. 3. You can cut back on the salt and sugar but do not omit them. 4. Do not use Lite or tub margarine if first ingredient is water. Bread will over rise. 5. Be sure to spoon the flour and not dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge. 6. Vital Gluten is the dried protein taken from the flour by getting rid of the starch. It is a good dough conditioner or enhancement for yeast breads especially for whole grain breads or when using all-purpose flour. 7. If making 100% whole wheat bread, use 1 1/2 teaspoons Vital Wheat Gluten per cup of flour. 8. Lite salt can be used if it has both potassium chloride and sodium. 9. One 1/4-ounce packet of yeast equals 2 1/4 teaspoons. Hints 10. During the winter or drier months, the amount of water may need to be increased. 11. During the warmer or more humid months, the amount of water may need to be reduced. 12. Before measuring molasses or honey, oil the measuring spoon to help it run better. 13. Using water that potatoes have been cooked in produces a higher loaf of bread. 14. If using fresh fruit in a bagel or bread recipe, reduce the amount of liquid used. Any fresh fruit will add extra liquid. 15. If bread is falling or is wrinkling on top, too much liquid was used. If bread did not rise, it could be a number of causes: forgot yeast or yeast was expired or stored wrong; forgot to put in the kneading blade; or the salt was omitted. 16. Fruit juices, beer and purees can be used in place of liquids in a recipe. 17. Measure the liquid ingredients in a glass measuring cup. 18. Let the bread cool at least 30 minutes before slicing, and completely (an hour?) before putting it in a storage bag or container. 19. Breads made with oatmeal tend to stay fresh longer. 20. Oat Bran can be substituted for up to 1/4 cup of oatmeal in a recipe. 21. For a bit of crunch add 1/2 Tbs Untoasted Wheat Germ per cup of bread flour. 22. Quick Cook Oats or Old Fashioned Oats work best in a bread machine. 23. Too much garlic in a recipe causes bread not to rise. Add garlic to liquid, avoid yeast. 24. Too much cinnamon causes bread not to rise. Use only 1/2 tsp per cup of bread flour. 25. Have all ingredients (milk, juice, butter, etc.) at room temperature before adding to pan improves rising. 26. Refrigerated or frozen dry ingredients should be brought to room temperature before using. 27. Measure accurately - too little or too much yeast can ruin breadmaking. Too little causes a heavy, dense loaf; too much produces a porous texture and excessive yeast flavor. 28. Recipes to which you increase sugar (or other sweeteners), or add fruits or nuts -- often require more yeast. 29. Dense, low-gluten dough like those made with rye flour rise better/faster by slightly increasing yeast. 30. A dough with too much flour or lacking enough gluten results in bread that it is dry and dense. 31. Baking bread at lower temperatures (325 to 350 F) creates thicker, chewier crusts, whereas baking bread at higher temperatures (375 to 425 F) produces a thinner, crispier crust. 32. Correct liquid temperature is a critical variable for proofing bread. Measure temperatures of all liquids; adjust to 85 F for normal and rapid cycles, and to 125 F for a FAST 1-hour cycle. Substitutions 1. One cup buttermilk = one cup milk plus one Tbs vinegar or lemon juice 2. One cup low-fat or no-fat yogurt = one cup of buttermilk 3. One teaspoon baking powder = 1/4 tsp baking soda plus 1/2 tsp cream of tartar 4. One Tbs butter or margarine = one Tbs unsweetened applesauce 5. One Tbs dry herbs = three Tbs fresh herbs 6. One whole egg = 1/4 cup or two egg whites 7. Egg substitutes = follow package instructions 8. One Tbs dry milk = one Tbs dry buttermilk 9. If a Delayed cycle START is desired, use dry milk, and non egg solid products such as Ener-G egg Replacer http://differentdaisy.safeshopper.com/348/14.htm?239 From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Wash Tips Recipe By :"Jazzbel" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** The different finishes give a different look or taste to bread. Warm butter makes the bread very soft, and I like that for dinner rolls. you can use the rest of the egg in an omelette, but that grosses me out. i have convinced the teenage step daughter to use the rest of the egg as a beauty mask. She swears it gets rid of zits and she stopped buying the prescription filled with vitamin A (egg yolk has a lot of that) a whole-egg wash is the best way to stop sweet loafs, like Portuguese sweet bread, from having a thick, hard crust. A shiny, thin crust is well worth the price of one egg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Busy-Day Flax And Bran Muffins Recipe By :MARY BETH JUNG, Journal Sentinel, Milwaukee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup ground flaxseed 3/4 cup whole-wheat flour 1 1/2 cups unbleached flour 1 1/4 cups sugar 2 1/2 teaspoons baking soda 1 teaspoon salt 3 cups raisin bran cereal 2 cups low-fat buttermilk 1/4 cup canola oil 1/4 cup maple syrup 1 large egg 2 egg whites Here's a classic recipe that has been updated with the use of flax, whole-wheat flour and egg whites. It's a great way to slowly start to incorporate flaxseed into your diet. Preheat oven to 425 F. Coat muffin cups with canola cooking spray or use paper muffin cups to line pan. Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add cereal and stir again. Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well with fork or whisk. Pour into dry ingredients and beat just until blended. Spoon 1/4 cup batter into each muffin cup and bake until toothpick inserted in to center of muffin comes out clean, about 15 minutes. Remove from baking pan and cool muffins on wire rack. Serve warm, if desired. Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed. Makes about 24 muffins. Mary Beth Jung, a native Wisconsinite, is a freelance home economist living in Connecticut. She also writes the Simply Entertaining feature in Sunday's Entree section. Appeared in the Milwaukee Journal Sentinel on March 7, 2001. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese And Onion Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cheddar cheese 1/3 cup minced dehyrated onion Cheese and Onion: 1/2 cup shredded cheddar cheese and 1/3 cup minced dehydrated onion From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chevre Cracked-Pepper Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb. loaf 1 can water 2 1/4 ounces Chevre (soft goat cheese) -- ( 1/4 C plus 2 tsp.) 2 tablespoons dry milk 1 teaspoon salt 2 tablespoons sugar 2 2/3 cups bread flour 1/3 cup ten grain cereal blend 1 1/2 teaspoons active dry yeast 1 tablespoon cracked pepper ---add at the BEEP This isn't one of your standard cheddar/parmesan cheese recipes, BUT it is tasty and aromatic, with just the right personality! Place in bread machine basic bread cycle Medium crust setting FANTASTIC TOASTED !!! From MLroses@webtv.net (ML) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cherry Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- white bread mix 1/4 cup unsweetened cocoa powder 1/2 cup coarsely chopped dried cherries Chocolate Cherry -- to white bread mix 1/4 cup unsweetened cocoa, 1/2 cup coarsely chopped dried cherries. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- white or honey bread mix 2 teaspoons ground cinnamon 1/3 cup coarsely chopped nuts -- to 1/2 cup Cinnamon Nut -- to white or honey wheat bread mix 2 tsp ground cinnamon, and 1/3 to 1/2 cup coarsely chopped nuts From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cleaning Grinders Recipe By :Andie Paysinger Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here is a simple and effective way to clean a coffee/spice/seed grinder between batches of different items. It may sound like it is too easy, but it really works. I use my grinder to make citrus peel "zest" and this removes the citrus oil, will remove coffee oils so you will not have crossover flavors. In your grinder place 2 or 3 tablespoons of plain old baking soda (bicarbonate of soda) add 2 or 3 saltine crackers broken in pieces. (depending on the size of the grinder) I have the large and use 4 saltines. replace the lid and whiz the stuff around for 15 seconds or so, shaking the grinder so all parts get exposed to the material. Dump the stuff out and wipe with a dry paper towel. To test, drop in a couple of pieces of stale bread, whiz for a couple of seconds and taste. If you have an old grinder with a build up of "gunk", substitute 2 tablespoons of white rice for the crackers. whiz the rice and baking soda around for 15 seconds, check, and if it is still gunky, run it for another 10 to 15 seconds. This will really clean the grinder but if you do this too often the rice will dull the blades. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Customize Bread With Add-Ins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Sweet Cinnamon Nut -- to white or honey wheat bread mix 2 tsp ground cinnamon, and 1/3 to 1/2 cup coarsely chopped nuts Lemon Almond -- to white bread mix 1 1/2 tsp. Grated lemon rind, 1 tsp. vanilla extract, and 1/4 cup chopped almonds. Chocolate Cherry -- to white bread mix 1/4 cup unsweetened cocoa, 1/2 cup coarsely chopped dried cherries. Apple Honey Wheat -- to honey wheat bread mix 1/2 to 3/4 cup diced, peeled apple. Savory Seed and Rye -- to rye bread mix 1 teaspoon each of dill seed, caraway, and celery seed Tomato Basil -- to white or wheat bread mix 1 1/2 tsp. Flavor Shaker Italian Herbs, and Substitute one 6-oz can tomato sauce for 1/2 cup of the water. Sunflower Seed -- to your favorite bread mix 1/2 cup of toasted, unsalted sunflower seeds Savory Herb -- to your favorite bread mix 1/2 tsp each of rosemary, dill, and basil Whole Grain Herb -- to your favorite bread mix 1/2 teaspoon each of thyme and marjoram, and 2 tablespoons wheat germ Options using the machine's ADD-IN's alert feature Many machines have a feature that signals the best time -- usually toward the end of the second kneading cycle -- to add nuts, raisins, or other ingredients which can break up during the rigorous kneading cycle if added to soon. Cheese and Onion: 1/2 cup shredded cheddar cheese and 1/3 cup minced dehydrated onion Pepper Cheese: 1 cup shredded cheddar cheese and 1-1/2 teaspoons coarsely ground black pepper Greek Olive: 1/4 cup Greek olives, pitted and coarsely chopped Swiss and Onion Rye -- to rye bread mix 1/2 cup shredded Swiss cheese and 2 Tbs minced onion From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Customize Your Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Prepare your favorite bread roll mix using the dough cycle on your bread machine. Turn the dough out onto a lightly floured surface. Dinner Rolls -- Cut into 12 evenly sized pieces. Roll each piece into a ball and place on greased baking sheet or muffin pan. Cover and allow to rise in warm place 20-30 minutes or until double in size. Bake in preheated 375 F oven 20-25 minutes until golden brown. Cloverleaf Rolls -- Cut into 36 evenly sized pieces. Roll each piece into a smooth ball and place three per cup in a greased muffin pans. Cover and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown. Bowknots -- Cut into 12 evenly sized pieces. Roll each piece into an 8 inch rope and gently tie into a loose knot. Place on greased baking sheet, cover, and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown. Crescent Rolls -- Divide into 2 pieces. Roll each piece into a disk 8 inches in diameter. Cut each disk into 6 wedges. Roll each wedge from the outer edge toward the center point. Place each roll on a greased baking sheet and form/bow into a crescent shape. Cover and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown. When done, brush tops with melted butter for a tender crust. Soft Bread Sticks -- Divide into 8-10 equal-sized pieces. Roll each piece into an 8 inch rope and place on a greased cookie sheet. Brush lightly with melted butter. Sprinkle with poppy, sesame or caraway seeds. Soft Pretzels -- Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Shape into a pretzel by bringing both ends back to the center, twisting once and pressing the ends tightly onto the base of the pretzel. Cover with a damp towel and allow to rise in a warm place 15-20 minutes or until doubled in size. In 4-Qt pot, bring 3 Qt water to a boil. Reduce heat to simmer. Add 3 Tbs baking soda. Gently lower the pretzels, 2 or 3 at a time into the water. After 30 seconds, turn the pretzels over, and simmer the other side 30 seconds. Remove with a slotted spoon or spatula to a greased cookie sheet. Sprinkle with coarse salt or sesame or poppy seeds as desired. Bake in preheated 425 F oven 15-20 minutes or until golden brown. Serve warm. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Definitions Of Artisan Breads Recipe By :2001 San Francisco Chronicle Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Bread Revolution Bay Area bakers changed how we think about our daily bread Karola Saekel Sunday, May 20, 2001 (c)2001 San Francisco Chronicle URL: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/05/20/CM230884.DTL Learn Your Loaves Here are brief definitions of some of the most common artisan breads produced by Bay Area bakeries. Baguette. Long, narrow yeasted French bread loaf with a crisp crust and slightly chewy interior punctuated by many air holes. Made in sourdough and sweet versions (sweet - as in not sour), sometimes studded with a mixture of seeds; it's best eaten the day it's baked. Batarde. Similar to a baguette but with a larger circumference and lower percentage of crust vs. interior. Brioche. (Not pictured.) A light-textured yeasted French bread rich in eggs and milk with a soft crust, traditionally made in individual loaves roughly the size of muffins, with a fluted base and topknot ball of dough. It can also be made in large loaves generally weighing 12 to 16 ounces. Brioche dough is often used to encase savory fillings. Challah. Traditional yeasted Jewish egg bread similar in texture to brioche. The classic challah is braided, glazed with egg white and often sprinkled with sesame or poppy seeds. Ciabatta. A wide, rather flat yeasted Italian loaf so named because its shape supposedly resembles a slipper (ciabatta in Italian). It has a thin crust, dusted with flour, and an airy crumb. Focaccia. A relative of pizza, this flat Italian yeast bread usually incorporates olive oil, with more oil drizzled over its dimpled top. The bread is often topped with rosemary or other herbs, or sun-dried tomatoes. Focaccia has become a favorite for Mediterranean-style sandwiches. Levain. Made with natural fermentation, utilizing wild rather then commercial yeasts, pain au levain (its full name) comes in round or oval loaves with a rustic character - large, uneven holes and assertive grain flavor, partly due to small amounts of whole wheat or rye flours. Pain de mie. Virtually identical to a Pullman loaf, this yeasted bread often contains a small amount of sugar, butter and milk. It is baked in lidded pans, which result in perfectly square loaves with a dense crumb that can be sliced very thinly for dainty sandwiches or Melba toast. Panini. A sandwich roll of Italian-style yeasted bread. Panino means sandwich. Pugliese. Often incorporating olive oil, this rustic Italian loaf is similar to ciabatta, with large holes and good grain flavor. - K.S. (c)2001 San Francisco Chronicle From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diet Cola Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup diet cola -- any flavor 3 cups flour 2 1/4 teaspoons yeast I've made this several times and while it doesn't raise alot, it makes good toast. It is a little bland but experiment with the cola, I always use a clear cola. Place into the bread machine according to your directions. I don't use flat cola. From Miller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Editorial On Types Of Bread Recipe By :2001 San Francisco Chronicle Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Bread was my single biggest disappointment when I first set foot in the United States some 50 years ago. Post-World War II Europeans saw America as the land of milk and honey. Well, there was nothing wrong with the milk and the honey, but the bread was another story. In my Midwestern college days, the choice was between white and so-called whole wheat (almost indistinguishable from white except for a less appetizing muddy color). Things improved when I eventually ended up in San Francisco. Here, at least, there was the alternative of sourdough French bread - crusty, chewable and with flavor and an aroma that said "bread" rather than "industrial byproduct." There wasn't much in the way of sandwich bread, though, except for the occasional neighborhood bakery that turned out an acceptable if undistinguished Pullman loaf. Then came the '70s: antiwar protests, Flower Power, Earth consciousness, food conspiracies and a turning away from anything produced by corporate America. A lot of people - especially those who had not yet reached the despicable age of 30 - started baking their own bread, with whole grains, molasses, honey and home-brewed starters. Most of it was awful. But those trial efforts paved the way. In the 1980s, it suddenly seemed like some wild yeast had descended on the Bay Area, giving rise to a bread revolution. Almost overnight, a bevy of bakers started crafting European-style loaves, and wonderful bread became an alternative to Wonderbread. Suddenly, the buzz among restaurant goers and discriminating shoppers was all about bread. Baguette, until then a rather rarefied term, became as commonplace as doughnut. Batarde, panini, ciabatta, pain de mie, focaccia, brioche and pugliese established themselves in our bread baskets. There may be as many reasons quoted for this sea change in baking as there are practitioners of the craft (65 microbakeries in the Bay Area alone, according to industry sources, and that doesn't include in-store bakeries at such markets as Whole Foods and Andronico's). Steve Sullivan, co-founder of high-profile Acme Bread Co. in Berkeley, believes that consumers will always choose the best from what they are offered. In the dark ages of American bread, the mid-20th century, when mass-produced, packaged bread ruled the roost, Americans used bread for sopping up gravy and as a wrapper for equally mass-produced lunch meats, he says. The bread readily available was adequate for those purposes. With Californians in unprecedented numbers having traveled to Europe, where they feasted on traditional breads, the time was ripe for giving them similar choices on their home turf. Sullivan, who started as a bus boy at Chez Panisse in 1973, the same year he enrolled at UC Berkeley, eventually became the restaurant's baker and, in 1983, cofounded Acme, specializing in crisp-crusted baguettes and other European-style breads. His baking confrere, Glenn Mitchell, and Mitchell's wife, Cynthia, started Grace Baking Co. at Market Hall in Oakland's Rockridge district in 1987, right after the Wall Street Journal wrote that smart money would open a bakery now. The couple proved the venerable financial sheet correct. Grace, now operating from a huge state-of-the-art, highly mechanized facility in Richmond, has become the Bay Area market leader in terms of production and range of distribution. Alone among local artisanal bakeries, Grace has expanded to stores as far away as Alaska and Montana. To give far-flung customers freshly baked bread, Grace employs a prebake method in which not-quite-finished bread is pulled from the oven, frozen, shipped and then "baked off" at the point of sale. Mitchell insists that nothing is lost in the process. The breads are slow- risen - one of the techniques essential for the development of artisan breads' texture and flavor - and the initial baking actually produces an edible, if rather pale, loaf. In adopting this nontraditional technique, Grace is following another industry leader, Los Angeles' La Brea Bakery. That outfit's prebaked baguettes, available at Whole Foods markets here, actually won first place against local competition in a Chronicle Food section Taster's Choice test a few years ago. Other bakers, without criticizing Grace, won't go this route, preferring methods that hark back to hundreds of years of European and colonial American baking practices. Many of them let round loaves rise in baskets, as is traditional in France. One of the few nods to modern technology is a certain amount of climate control. Starters are often kept in refrigerators, and measures are taken to counteract huge swings in temperature and humidity, which can wreak havoc on yeast doughs, with dry air the worst enemy. "Every night at 3 a.m. we check the National Weather Service," says Mike Rose of Semifreddi's. Adjustments are made to pamper the dough which, as Rose points out, is a living thing until it's slid into the oven. Semifreddi's is a family affair. Tom Frainier, a refugee from the corporate world, owns the company, with his sister Barbara and her husband, Michael Rose. Together the threesome has taken the bakery from its 1984 beginnings in a barely 500-square-foot storefront in Kensington to its current nearly 20,000- square-foot plant in Emeryville. Except for size, little has changed. "We have no investors," says Frainier, "so we can do things on our terms." Those terms embrace old-fashioned, largely manual production methods and a business philosophy that includes profit sharing and cash bonuses for employees. The owners take a purist approach to bread making, using just flour, water, yeast and salt, except in a few special items like challah. "We don't put things like cheese in our bread," says Frainier, in keeping with his opinion that bread should complement food, not be the whole show. Frainier and Rose credit pioneers in other food-related enterprises with reawakening consumers' appreciation of all sorts of honest, real food, including bread - people like Robert Mondavi (wine), Alfred Peet (coffee) and Fritz Maytag (beer). When pressed, they will name Acme as their closest competitor (the companies both operate in the $7 million to $8 million annual range), but it's a respectful and friendly competition, they say. The mutual respect among these bakers is particularly noteworthy since this is what Semifreddi's Rose calls the most competitive food area in the world. Then again, there are many connections among these bakers. Semifreddi's was founded in 1983 by Eric and Carol Sartenaer (now owners of Phoenix Pastificio pasta shop and cafe in Berkeley). They had worked at Berkeley's Cheese Board collective, one of the pioneers of the artisan bread movement. The Sartenaers sold Semifreddi's in 1987 to two employees, one of whom was Barbara Frainier Rose. Grace Baking was the proving ground for the Ponsford siblings, Craig and Elizabeth, who went on to open Sonoma's acclaimed Artisan Bakers in '92. The Ponsfords have a strong French orientation, bringing in consulting bakers from France every so often. (In a nice twist, Craig and his breads won the World Cup of Baking competition in Paris in 1996 and he coached the gold medal-winning U.S. team in '99.) Elizabeth Ponsford finds no surprise in the fact that artisan breads thrive in Northern California. Californians, she says, are the most educated in the country when it comes to eating. "They are used to the highest quality food across the board." Which means that they think locally baked fresh batarde, pugliese, baguettes and ciabatta are the greatest thing, well, since sliced bread. Karola Saekel is a staff writer in the Chronicle food department. (c)2001 San Francisco Chronicle From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Glaze Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg yolk 1 teaspoon milk Beat 1 egg yolk with 1 teaspoon of milk and brush on the bread just as indicated with the Rich, Shiny Glaze (above). This brown will be a bit more yellowish in color. The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew http://www.geocities.com/Heartland/8098/recipes.html From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax Seed: About Recipe By :MARY BETH JUNG, Journal Sentinel, Milwaukee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Ancient records show that flaxseed has been consumed by humans since the beginning of civilization. Before 5000 B.C., Egyptians carried flaxseed in their medical bags. A little later in history, Hippocrates wrote about using flax for the relief of abdominal pains. In the eighth century, King Charlemagne thought flax so important for the health of his subjects, that he passed laws requiring its consumption. Over more recent centuries, the growing of flaxseed has spread across Europe, Africa and now to North America. Yet, with all this glorious history, flaxseed is still a mysterious health food ingredient to most of us. Along with soy, it is just starting to gain recognition in the world of nutrition. Flaxseed is believed to improve cardiovascular health and digestion, inhibit tumor formation, decrease the symptoms of menopause, increase stamina, reduce the inflammation of arthritis and even produce silky smooth skin and shiny hair. And that's just for starters. Nutty and buttery in flavor, flaxseed contains a virtual powerhouse of nutrients. It's one of the richest sources of alpha-linolenic acid, one type of fatty acid in the omega-3 family, considered a superunsaturated fat or a "good fat." Omega-3 fatty acids, also found in salmon, leafy vegetables and nuts, help reduce the risk of heart disease by lowering elevated blood fat (serum triglycerides) and reducing blood pressure. Flaxseed is also an excellent source of insoluble and soluble fiber, which helps reduce cholesterol levels. In addition to the omega-3 fatty acids and added fiber, flaxseeds contain a phytoestrogen, a naturally occurring plant estrogen, called lignans. Lignans are touted as having many health-related benefits including prevention of bone loss, reduced risk of colon cancer and estrogen-related breast cancer, and diminished symptoms of menopause. Both flaxseeds and soybeans are two of the richest food sources for plant estrogens. Besides flaxseeds, flax oil is readily available in health food stores. Both the seeds and oil have benefits, but many prefer to use the seeds for their additional high fiber and lignan content. Flax seeds are found in health food stores, where it is often available in bulk, or in the natural foods sections of larger grocery stores. There are many varieties of flaxseed, but the most common are reddish-brown in color and slightly larger than sesame seeds in size. Flaxseed can be purchased whole, milled (ground) or as an ingredient in a variety of baked goods. Natural Ovens of Manitowoc blazed trails by using flaxseed in its long list of bread products. Paul Stitt, chairman of the board for Natural Ovens, is endearingly called the "father of flax" by his fellow biochemists and his wife and partner, Barbara Stitt, president of Natural Ovens. "Twenty-five years ago, I was looking for an omega-3 source and I turned to flax as the target of my research," shares Paul Stitt. "Flaxseed is one of the oldest seeds known to man. It has been used for 8,000 years of history as a source for sustaining energy." Today, the Stitts share a passion for this little seed. They have made it easy for their customers to get their daily dose of omega-3 by eating Natural Ovens breads, rolls, granola, cookies, bagels, muffins and pancake and waffle mix. They also recommend mixing their dietary supplement, Ultra Omega Balance, into one's morning OJ. Other companies have begun to jump on the bandwagon with flax products. A tour through your health food store will turn up many sources of ready-to-eat foods containing flaxseed. One of the newest products is a flax- and soy-based granola by Zoe Foods, called Flax and Soy Clusters. Zoe Foods was established by Tori Stuart, after her mom discovered a natural solution for managing her menopausal discomfort. "She began making her own granola from flaxseed, soy and other natural ingredients believed to help manage menopause," shares Stuart, president of Zoe Foods. "She found that eating her granola daily diminished the frequency and intensity of her hot flashes. From my mom's personal experience came the idea for Zoe Foods." Zoe Foods is soon to expand its product line by adding two flax and soy bars, chocolate and apple crisp, for flax and soy on the go. Clif Crunch Bars and Luna Bars are another convenient source for flax in a portable, hand-held bar that contains high fiber, protein and omega-3 fatty acids. But what if you want to add flaxseed to your own recipes? The nutty and pleasant taste of flaxseed is very easy and far less intimidating to work with than other health foods, such as soybean products. The only rule to remember is to grind the flax seeds before using them. Flax seeds need to be milled for their benefits to be absorbed by the body. The seeds can be milled or ground in a blender, food processor or a coffee grinder. Salton manufactures the Daily Dose Flax Seed Mill (Model #FX5, $29). It stores four ounces of whole flaxseed ready for milling and has an adjustment that allows the user to vary the grind from course to fine. If you are a frequent user of flaxseed, this is a dedicated and convenient way to process and enjoy it in its freshest form. Take it easy It is recommended to ease flax into your diet a little at a time. Because flax is very high in fiber (30g fiber for every 100g of dry seed), your body needs to adjust slowly. Start with a half of a tablespoon per serving and slowly increase. ** It is also important, according to Paul Stitt, to add zinc and vitamin B-6 to your diet along with flaxseed in order for the body to absorb its many benefits. Natural Ovens products are fortified with both, so the work is done for you. Check other products to see whether they are fortified, or make sure your daily vitamin supplement includes both. Once you've ground your flaxseed, the meal is easy to add to your favorite recipes. Add it to any number of recipe categories including baked goods, smoothies, casseroles, burgers and meatloaf. Recommended daily levels vary depending on which expert you consult. Moderation is certainly in order until more research has been done. Andrew Weil, physician and author of "Spontaneous Healing," for example, recommends consuming two tablespoons of ground flax daily to benefit the cardiovascular system. If you are taking medications, the Flax Council of Canada suggests you eat flax or flax products only with the specific approval of your physician. Want to Read More? Browse the following Web sites for more research on flaxseed: www.naturalovens.com and www.flaxcouncil.ca. Also, watch for the first consumer book on the subject entitled, "Flax Your Way to Better Health" by Jane Reinhardt-Martin (AdviceZone Publishing, $17.95). The book will be available this summer. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flaxseed In Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I have added flax seed meal to virtually every loaf of bread I have made for several years. I think that I started because I read an article that stated that the meal is associated with lowering cholesterol levels. Flax seed is nutritious and adds good fiber to your diet. The seeds also have a laxative effect for some people, so it's a good idea to start out with a small amount per loaf if anyone in your family has a sensitive or an irritable bowel. I use 1/2 cup per two pound loaf of any kind of bread. I don't change the amount of any flours, and I have had no problems. [Ellen Lee ] --- You should use your coffee grinder to make the flax meal. Flax meal must be kept refrigerated and used fairly quickly, so the coffee grinder is precisely what you need to use. My "signature" bread is a 100% whole wheat that also contains 2-3 tbs whole flax seed, which I grind into meal for each loaf. Whole flax seeds have a very tough outer shell and, supposedly, can pass through our digestive system intact if not ground into meal. [Harry Glass ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia: Basic Dough For Flatbreads Or Loaves Recipe By :Suzanne Dunaway, No Need to Knead Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm water -- (85 to 95F) 2 tsp. active dry yeast 4 cups unbleached bread flour -- (I use KA's ap flour) 2 tsp. salt -- (2 to 3) 2 tsp. olive oil -- (2 to 3) -- (I don't use) 2 T chopped fresh rosemary -- (optional) Kosher or sea salt To those people interested in my recipe for wet doughs: Here is the recipe, gleaned from Suzanne Dunaway's No Need to Knead, a highly recommended book. Measure the water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 cups of the flour and the salt and stir briskly (with wooden spoon) until smooth, about 2 minutes. With a wooden spoon, stir in the remaining 2 cups of flour (plus or minus, depending on type of flour you are using) for about two minutes longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky (sticky), but when it pulls away from the sides of the bowl and forms a loose ball, you'll know the dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 cup of flour. (You will get to know how the dough should look from experience.......you will get good results, even with variations.) Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume, 30 to 40 minutes. Proceed with the shaping instructions. Overnight method (what I do): Cover the bowl (after dropping in a little oil and turning the dough with the scraper noted in my March 04 instructions) and refrigerate overnight. The dough will rise in the refrig and acquire flavor from the slower yeast action. Remove the dough 2 hours before shaping and let stand, covered in a warm place. The dough will rise for the second time. Proceed with the shaping instructions. (Comment: I have found from creating many a loaf that all doughs, sweets included, benefit from the refrig rise - they are far more cooperative for shaping. I keep in refrig sometimes for two days, but beyond that, the dough needs a bit more flour added to keep the yeast feeding on it.) Suzanne has many shaping methods, but I will only go into what I do: Remove dough from refrig. Leave out on counter for a couple of hours (more or less, not fussy). Then with the kidney-shaped flexible plastic scraper (noted in March 04 digest), hold bowl up, tilt sideways and scrape dough out onto a piece of parchment on a half-sheet baking sheet. It flows out like lava, ending up in a large spready oval. I then leave it out for a while until it seems ready (varies, short time to hours - it is forgiving - on the counter at room temperature); then dimple it with a floured finger, then sprinkled with a little olive, spread out with my fingers or a brush, then salted, then sprinkled with herbes de provence or oregano, or rosemary, or whatever you choose, then into a 500F oven, turned down to 450F as soon as you put it in). I put the half-sheet right on a baking stone on the bottom shelf of my gas-oven, bake for 25 minutes. Remove from oven when light to medium browned - pick up with edges of parchment and plop down (still with parchment) on a rack to cool. It is tempting to try to cut while warm, but letting it cool completely is far better. I mostly use a sourdough starter, about a cup stirred into the 2 cups of lukewarm water after yeast has dissolved, but it is not necessary, just gives a different flavor, more complex. But I don't want to get into the starter method - this is a note for those who have a starter in their lives. From "walter johnstone" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread Extraordinaire #2 Recipe By :The Culinary Connection Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Dough Cycle International Breads Rave Reviews White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB. LOAF 1 1/4 cups Water 3 1/2 cups Unbleached white flour 1 1/2 t Salt 2 t Active dry yeast ----- -- 1 LB. LOAF 7/8 cups Water 3 1/3 cups Unbleached white flour 1 t Salt 2 t Active dry yeast This is a wonderful recipe I came across posted at Culinary.com. I have made these many times; preparing the dough in my bread machine then shaping into two baguettes. They truly are the best french breads I have ever made...the closest to a true french...and they LOOK smashing! French Bread Extraordinaire And it really is. 1. Place dough ingredients in bread pan, select DOUGH setting and press start. 2. When dough cycle ends the machine will beep. Set a timer and allow the dough to rise I more hour. Open the machine, punch down the dough, set the timer again and let dough rise another hour in the machine. Turn off bread machine, remove bread pan, and turnout dough onto a lightly floured countertop or cutting board. Form into a smooth, round ball then flatten it with your hands. 3. Place a clean kitchen towel (not terry cloth) in a round wicker basket that's at least twice the size of the dough. Dust the towel liberally with flour. Place the round dough in the center of the basket. Place basket in a warmer place and let dough rise, uncovered, about 45 minutes until double in size. 4. Gently turn dough out of basket upside down onto a greased baking sheet. With a knife held almost parallel to the loaf, carefully slash the top of the dough at a sharp angles in a # pattern. 5. Preheat oven to 450 F. Place a small pan on the floor or bottom shelf of the oven and carefully add at least 1 C. boiling water to the pan. Place dough in oven and bake for 20 minutes. Remove from oven and place on cake rack to cool 1 hour before slicing. To preserve the crisp crust, do not store in plastic wrap or bag. Bread can be loosely covered or left out for up to two days before it dries out completely. Note: Panasonic users: do not use the Crisp Dough cycle This method though time-consuming, produces an exceptional loaf of French bread much like the ones baked in the boulangeries of Paris. The extra risings fully develop the bread's flavor. The finished loaf will have a crisp crust and very moist, chewy interior. My notes: Sometimes I substitute 1/4 C. Whole Wheat flour for 1/4 C. of the unbleached flour. Likewise, with Rye Flour. Sometimes I take out 1/2 C. unbleached and add both WW and Rye (1/4 C. each)... My normal method of baking the loaf is in a Clay Cooker, but its only because I really like the crust that the soaked Clay Cooker gives any French loaf. Sometimes I add a couple of tablespoons of sesame seeds to the dough as it is kneading (for flavor). Sometimes I use an egg wash, then seeds of some sort before I bake it. I also add 1 T. Gluten to the ingredients, but I am a gluten person!!! Lots you can do with this simple loaf. Posted by: Ursula Taylor Copyright 1999 The Culinary Connection All Rights Reserved From LindaGrande99@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Bread, Holiday Recipe By :The Bread Machine Newsletter, Nov/Dec 1994 Serving Size : 12 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit & Spice Breads Holiday & Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cups Milk 1 1/2 Tablespoons Butter 2 1/2 Tablespoons Sugar 3/4 Teaspoon Salt 1 Tablespoon Orange peel -- grated 1/2 Teaspoon Cinnamon 3 Cups Bread flour 1 1/2 Teaspoons Yeast 1/3 Cup Dried fruit -- * 1/2 Cup Almonds -- sliced * 12-serving recipe makes 1 1/2 lb. loaf; adjust for your machine if necessary. Use sweet bread cycle. This would make a wonderful gift, perhaps with a glaze on top and some almonds for decoration; wrap in colored plastic wrap. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze For French Or Italian Loaves Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cook together: 1 1/2 teaspoons cornstarch 1/2 teaspoon salt 1/2 cup water Cool before applying The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew http://www.geocities.com/Heartland/8098/recipes.html From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze, Cornstarch Recipe By :Secrets of a Jewish Baker Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons cornstarch -- dissolved in 1/4 cup cold water While bringing 1 cup water to a boil, dissolve 2 Tablespoons cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven. From "Marcia Deutch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Olive Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup greek olives -- pitted -- and coarsely chopped Greek Olive: 1/4 cup Greek olives, pitted and coarsely chopped From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grissini Recipe By :Tavolo Healthy Kitchen Serving Size : 80 Preparation Time :2:25 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive Oil 2 Onion 1 1/4 cups Warm Water 1/4 Oz Active Dry Yeast 1 Tbsp Granulated Sugar 1 1/2 Tsp Salt 4 cups All-Purpose Flour 1 Lg Egg The breadsticks on the table at your favorite Italian restaurant are called grissini. You can buy packaged grissini at Italian specialty shops, but they are far better when homemade. These are onion-flavored. 1. Heat oil in a large skillet over low heat. Add onions and cook, stirring, until deep golden, 10 to 15 minutes. Set aside to cool. 2. Put warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes. Add sugar and salt. Gradually stir in three-fourths of the flour and stir until the mixture forms a dough. Turn out onto a floured work surface and knead for 10 minutes, adding flour as necessary, until the dough is soft, silky and no longer sticky. (Alternatively, to make dough in a food processor, dissolve yeast in warm water. Combine 3 cups flour, sugar and salt in the food processor. With the motor running, gradually pour the yeast mixture through the feed tube. Add additional flour as necessary to make a dough that forms a ball, then process for 40 to 60 seconds to knead. Turn out onto a floured work surface.) 3. Knead in the reserved onions, adding additional flour as needed. Place the dough into a lightly oiled medium-sized bowl, cover with plastic wrap and let rise until doubled in bulk, 45 minutes to 1 hour 4. Set oven racks in upper and middle positions; preheat to 375 degrees F (190 degrees C). Lightly oil 2 baking sheets or spray with nonstick cooking spray and dust with flour. 5. Punch down the dough and turn out onto a well floured surface. Pat into a rectangle about 8 by 15 inches. Cut the rectangle in half lengthwise, then cut each rectangle crosswise into about twenty 3/4-inch-wide strips. Roll each strip into an 8-inch-long "snake" and cut in half; you will have about eighty 4-inch lengths [per recipe yield in 80 grissini]. Place on the prepared baking sheets. Let rest for 15 minutes, covered with towels. 6. In a small bowl, lightly whisk the egg white with 1 tablespoon water [per recipe yielding 80 grissini]. Brush the tops of the breadsticks with the egg-white mixture. 7. Bake 2 sheets at a time, reversing pans midway, for 30 to 40 minutes, or until deep golden and crisp. If your breadsticks will not fit on 2 baking sheets, you can bake them in batches. (Store cooled breadsticks in a tightly covered container for up to 4 days or freeze for up to 3 months. Re-crisp for 5 minutes at 350 degrees F/175 degrees C.) Calories 20; Cholesterol 0 mg; Protein 62 g; Sodium 44.54 mg; Carbs 4.03 g; Total Fat .23 g From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Heart-Healthy Flax Seed Bread Recipe By :MARY BETH JUNG, Journal Sentinel, Milwaukee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Miscellaneous & Tips Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1/4 ounce) 1 1/4 cups warm water -- PLUS 2 tablespoons warm water -- (110 to 115 F) 3 tablespoons honey 1 tablespoon canola oil 1/2 teaspoon salt 1 cup ground flaxseed 2 3/4 cups whole-wheat flour 1 3/4 cups bread flour If you like to prepare your own yeast breads, here's a hearty bread adapted from Chef Tom Ney, director of Prevention Magazine's Food Center. In large bowl, dissolve yeast in 2 tablespoons of warm water. Set aside until bubbly, about 5 minutes. Mix in honey, oil, salt and remaining 11/4 cups warm water. Add ground flax, whole-wheat flour and 1 cup of bread flour. Mix well. Stir in enough of remaining bread flour to make a soft dough. Turn dough out onto lightly floured surface. Knead for 10 minutes, or until smooth and elastic. Shape into a loaf and place in 9-by-5-inch loaf pan that has been coated with non-stick spray. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Bake in 350-degree oven for 40 to 50 minutes, or until loaf is browned and sounds hollow when tapped. Remove from pan and cool on a wire rack. Makes 1 loaf (12 to 16 slices). Appeared in the Milwaukee Journal Sentinel on March 7, 2001. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hi-Rise Corn Bread #2 Recipe By :Artisan Baking Across America, Maggie Glezer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rave Reviews Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish: 1 1/4 cups unbleached bread flour 1 1/2 teaspoons instant yeast 3/4 cup lukewarm water --- Dough: 2/3 cup lukewarm water All of the poolish 2 1/2 cups unbleached bread flour 1 cup stone-ground white (yellow is okay) -- plus cornmeal 2 tablespoons stone-ground white (yellow is okay) cornmeal 3/4 cup fresh corn kernels -- (frozen is okay) 3 large eggs -- (save 1 for the glaze) 2 tablespoons honey 1 1/2 tablespoons vegetable oil -- (I use olive oil) 1 teaspoon salt -- (I use sea salt) I just made a great bread from this book and wanted to share it with those of you who do not have the book (and if you don't, get it), and recommend it to those of you who do. Note: It is on page 64 of the book. Those of you who have the book will notice that I made a few minor changes in places where I disagree with Maggie. Hi-Rise's Corn Bread Poolish: 1-1/4 cups unbleached bread flour 1-1/2 teaspoons instant yeast 3/4 cup lukewarm water Combine the flour and yeast in a large bowl and then add water and mix thoroughly. Cover tightly with plastic wrap and let ferment for about 2 hours. Dough: 2/3 cup lukewarm water All of the poolish 2-1/2 cups unbleached bread flour 1 cup stone-ground white (yellow is okay) cornmeal, plus 2 tablespoons stone-ground white (yellow is okay) cornmeal 3/4 cup fresh corn kernels - (frozen is okay) 3 large eggs - (save 1 for the glaze) 2 tablespoons honey 1-1/2 tablespoons vegetable oil - (I use olive oil) 1 tablespoon salt - (I use sea salt) Add the water to the poolish and mix thoroughly until the poolish has loosened up. Combine the flour, cornmeal, corn, and salt in a large bowl. Add the poolish mixture, 2 of the eggs, the honey, and the oil. Stir the mixture with a wooden spoon until it forms a soft dough. Turn the dough out onto a lightly floured surface and knead, adding as little flour as possible. Use a dough knife to help you turn the dough and to mash the corn kernels as you knead. Knead until the dough is tight and smooth (you know how it should feel). Place the dough in a lightly oiled clean bowl, turning to coat the dough, cover with plastic wrap and allow to ferment until it is light, well expanded, and doubled in bulk, about 1-1/2 hours. Butter (I use Pam butter spray) two 9x5 inch loaf pans. Cut the fermented dough in half and shape it into two balls. Shape each ball into a loaf and place seam side down in the pan. Cover and let them proof until risen 1 inch over the tops of the pans, about 2 hours. Preheat the oven to 350F 30 minutes before you are going to bake. Beat the remaining egg until blended and brush the tops of the loaves with it. Bake the breads until well browned, rotating them, if necessary (you know your oven). Remove the breads from the pans and allow to cool on a rack. This bread is great for sandwiches and fantastic for toast. From TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - NOTES : I have to tell you, it is a REMARKABLE > loaf !!!!!!!!! ML....michigan * Exported from MasterCook * High Fiber Smoothie Recipe By :MARY BETH JUNG, Journal Sentinel, Milwaukee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1 cup unsweetened strawberries or raspberries -- frozen 1 banana 1 tablespoon ground flaxseed -- (1 to 2) Try this morning beverage that's high in omega-3 fatty acids, potassium, vitamin A and C and fiber. Place all ingredients in blender in order listed. Cover and process on high (100% power) until smooth. Serve immediately. Makes 1 to 2 servings. Appeared in the Milwaukee Journal Sentinel on March 7, 2001. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Bread Recipe By :Easy Baking, Welbilt Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Fruit & Spice Breads Holiday & Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup water 2 Tablespoons butter -- or oil 2 Large eggs 1 1/2 Teaspoons salt 2 Tablespoons sugar 3 Cups bread flour 2 1/4 Teaspoons active dry yeast 1/2 Cup raisins Use "dough" setting and 1.5 lb loaf. Add raisins before the end of the last kneading. Hand-Shaping: Place dough on a lightly floured surface. Let dough rest for 5 minutes. Divide dough into thirds. Roll each portion into a 14-inch rope.Place ropes side-by-side on a greased baking sheet. Braid ropes and tuck ends under securely. Cover with a clean cloth. Place in a warm, draft-free spot to rise until doubled in size, about 45 - 60 minutes. Brush braid with egg white. Bake in 375F oven for 25-30 minutes, until deep golden brown. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bunnies Recipe By :Fleischmann's Yeast Serving Size : 15 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Hand Made Holiday & Gift Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1 1/2 Cups flour -- unbleached 2 Pkgs dry yeast 1 Tsp salt 2/3 Cup evaporated skim milk 1/2 Cup water 1/2 Cup honey 1/4 Cup diet margarine -- melted 2 Whole eggs 3 Cups flour -- unbleached Glaze: 1/4 Cup honey 1/4 Cup diet margarine -- melted 1/2 Cup raisins To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water, 1/2 cup honey and 1/4 cup margarine until very warm 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and remaining 3 cups flour, knead dough until smooth, working in additional flour as necessary to from stiff dough . Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours. On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes. >From: matejka@bga.com (Anita A. Matejka) For Easter, my husband and I have made this recipe many times in the past few years. They are very good! From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 251.2 Total Fat 4.1g Sat Fat 0.8g Carb 48.4g Fiber 0.7g Pro 6.3g Sod 239mg CFF 14.3% * Exported from MasterCook * How To Augment Standard Packaged Abm Mixes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** To augment standard 1 1/2 lb packaged mixes [13-15 oz boxes] of white or wheat breads to become: *** A 2 lb loaf -- Add 1/3 cup liquid, 2 tsp oil, 1/2 tsp salt, 1 Tbs sugar, 1 C white(*) bread flour, 1 tsp Gluten, 1/2 tsp yeast *** A 2 1/2 lb loaf -- Add 2/3 cup liquid, 4 tsp oil, 1 tsp salt, 2 Tbs sugar, 2 C white(*) bread flour, 2 tsp Gluten, 1 tsp yeast [ Note 1: For yeast use Quick-Rise, Perfect Rise, RapidRise, or Bread Machine [ Note 2: (*) If a wheat recipe, consider using 50/50 white/wheat bread flour.] [ Note 3: Caution -- plan ahead -- put in *all* wet ingredients before any dry! And don't forget the 'wet' items required by the packaged mix instructions! ] From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Make Sourdough Sour Recipe By :Lobo Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here's how to get that sour taste in your sourdough bread. Pick an extremely busy week to bake, with only after 5 hours to do it and at least one social engagement during one of the evenings. 1. Remove starter from refrigerator and add flour and water. Let sit overnight. 2. Because you sleep late the next morning and don't have an extra 15 minutes to mix your bread recipe, throw another cup of flour and some water into the starter and go to work. 3. That evening after your social engagement, mix up part of your bread recipe: The required amount of starter liquid sugar and salt enough of the flour to make a muffin batter consistency. Put your remaining starter back in the refrigerator and go to bed. 4. Get up 10 minutes early and add the shortening and rest of the flour to the bread. Knead, throw a dishtowel over the bowl and go to work. 5. As soon as you get home after 5, form loaves and let them rise. Figure out what time you have to go to bed and put the bread in the oven 45 minutes before that no matter how little it's risen. WARNING: These could be bricks, but they'll be REALLY sour bricks! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ikarian Easter Biscuits (Koulourakia) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Hand Made Holiday & Gift Breads International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups All-Purpose Flour 2 Tsp Baking Powder 1/2 Tsp Salt 1/4 pound Unsalted Butter -- Plus 4 tablespoons Unsalted Butter -- Room Temp 3/8 cup Sugar 2 large Eggs 1/2 cup Whole Milk 1 Tsp Vanilla Extract 2 Tsp Grated Orange Peel 1 Egg Yolk 1 Tbsp Fresh Orange Juice (To 2 Tbsp) , Strained -- For Glazing Adapted from "The Food and Wine of Greece" by Diane Kochilas (St. Martin's Press, 1990) Time: 1 1/2 hours plus 30 minutes' resting time 1. Preheat oven to 350F. Sift together flour, baking powder and salt in a medium-size bowl. 2. In an electric mixer, beat butter and sugar together at high speed until fluffy. Add eggs one at a time, beating well after each. Slowly add milk and vanilla, and beat in. Add orange rind and mix well. Slowly add flour mixture to liquid, mixing until a dough mass begins to form. Move to a lightly floured surface, and knead until a smooth dough forms. Rest dough for 30 minutes. 3. Break off walnut-size pieces of dough one at a time, and roll into skinny ropes about 6 inches long. Shape these into twists, braids, coils or serpentines, making sure all biscuits are more or less the same size, so that they bake evenly. 4. Place on ungreased cookie sheets. Bake for about 15 to 20 minutes. About half way through baking, brush with egg yolk mixed with orange juice. Biscuits should be lightly golden. Cool on a rack, and store in a jar or tin in a cool, dry place. Yield: About 4 dozen. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lecithin For Softer Loaves Recipe By :"Greg Reseck" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lecithin -- to replace 1 tbsp oil -- per 3 cups of flour I make whole grain breads in my Breadman Ultimate nearly every day. For a nice, soft texture in my bread I replace 1 tablespoon of oil with 1 tablespoon of lecithin (for 3 cups of flour). It makes a big difference in dinner rolls and sweet rolls, too. Lecithin is a natural dough enhancer derived from soybeans. It produces a softer loaf, extends shelf life, and improves rising. Lecithin is available at natural food stores; the liquid form is most common. Some stores also carry the granular form, including King Arthur Flour (BakersCatalogue.com). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Almond Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- white bread mix 1 1/2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1/4 cup chopped almonds Lemon Almond -- to white bread mix 1 1/2 tsp. Grated lemon rind, 1 tsp. vanilla extract, and 1/4 cup chopped almonds. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leopard Or Tiger Crust Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stir together: 1/2 teaspoon dry yeast 1 teaspoon sugar 2 tablespoons warm water --- When it foams stir in: 2 tablespoons cornstarch or arrowroot 1 teaspoon oil This should be made about 10 minutes prior to putting the loaves in the oven. Stir this mixture well and brush thickly over the loaf when it is ready to be placed in the oven. The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew http://www.geocities.com/Heartland/8098/recipes.html From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Yeast Sourdough Country Bread (Pain De Compagne) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- French Sourdough Starter (Chef or Levain): -- (Makes about 2 c or enough for 2 loaves) 2 cups unbleached white flour 1 cup water --- 1 cup French Sourdough Starter 2 cups room temperature water 4 cups unbleached white flour -- to 5 cups -- or use 1/2 white and 1/2 whole wheat flour 2 t salt French Sourdough Starter (Chef or Levain) - (Makes about 2 c or enough for 2 loaves) 2 c unbleached white flour 1 c water Days 1-4 : Stir together 1/2 c flour and 1/4 c water in a medium bowl. Stir with a wooden spoon or knead gently until the mixture is uniform; cover with plastic wrap. Leave overnight at room temperature ( See Note ). Every day for the next 3 days add 1/2 cup flour and 1/4 cup water to the mixture and stir or knead until smooth. Cover with plastic. It will expand slightly and begin to take on an acidic aroma after the second day. On day 5 you are ready to bake bread (if you start early in the day). 1 c French Sourdough Starter 2 c room temperature water About 4-5 c unbleached white flour -or use 1/2 white and 1/2 whole wheat flour 2 t salt Whisk together starter and the water in a large bowl until starter is thoroughly dissolved. Combine 3 1/2 c flour and the salt in a medium bowl. Using a wooden spoon, gradually fold the flour mixture into the sourdough mixture. Flour the work surface and scrape out the dough. Using a pastry scraper to help fold the dough knead for 10-15 minutes adding more flour as needed. Shape into a ball. Rinse, dry and oil your bowl. Place dough in it and cover with plastic wrap and a towel. Let rise in warm spot for 2 hours. It will rise slightly. Form into a tight, round loaf on a lightly floured surface. Oil a 2 qt bowl and dust with cornmeal. Dust the top of the loaf with flour and place rounded side down in the bowl; cover and let rise in a warm place for 8-12 hrs (See Note) or until nearly doubled in bulk. About 30 minutes prior to baking, preheat oven to 400 degrees with a rack in the middle. Gently turn out the dough onto an unoiled baking sheet . Slash across the top with a razor blade or sharp knife. Bake for 45 to 50 minutes spraying a couple of times with water during the first 10 minutes of baking, until loaf is brown and responds to tapping with a hollow sound. Remove from oven and cool on a rack,. Note: The warmer your room temperature is, the sourer your loaf will be. I have had differences in flavor depending on whether I baked this loaf in the summer or winter. If your starter becomes quite sour (acidic), expect the second rise time to be longer. I usually count on 10-14 hours for my dough to double. I usually time it so this is an overnight period and I bake the bread on the morning day 6. Also expect the bread to deflate a bit upon removal from the bowl and slashing. It will bake up into a flattened, not-your-prettiest loaf, but man, oh, man...what flavor! It's the only reason to baby this thing over 5 days. I recommend that the adventurous out there try this recipe. The process alone will teach you much about artisan/rustic bread making. From ehgf@primenet.com - - - - - - - - - - - - - - - - - - - NOTES : I agree with Jessica that Great Breads by Martha Rose Shulman is a great book. I did not want to get into the "what is the best bread book" debate, because I have probably about 40 books on bread and like my children I hate to play "favorites" ;-) I find, however, that I have turned back to this book many times over the years, because it is well written and the recipes do work. I especially like the No Yeast Sourdough Country Bread. Although it requires a 5 day starter, it requires very little work and produces one of the sourest and crunchy loaves I've ever eaten. Since it is not fair to mention a recipe and then not share it, I will. However, I do hate typing so here is an abreviated version with my apologies to Ms Shulman (the original contains directions for making in a mixer and replenishing the starter as well). * Exported from MasterCook * Oatmeal Flax Pancakes Recipe By :MARY BETH JUNG, Journal Sentinel, Milwaukee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quick-cooking or old-fashioned rolled oats 1 1/2 cups dry whole-wheat pancake mix 1/4 cup ground flaxseed 2 cups milk -- soy or rice milk 1 egg or egg substitute equivalent 1/2 teaspoon vanilla extract Leftover Oatmeal Flax Pancakes can be cooled on a wire rack, placed in a resealable plastic bag and refrigerated for a day or frozen for several weeks. Simply thaw and warm in the microwave oven. In mixing bowl, combine all dry ingredients. Add milk, egg and vanilla and stir until all dry ingredients are moistened. Allow mixture to stand 15 minutes. Meanwhile, preheat lightly oiled griddle over medium heat. Pour pancakes using scant 1/4 cup for each. Turn when edges of pancakes begin to look dry and surface has bubbles. Cook until second side has browned. Serve warm with syrup, applesauce or apple butter. Makes about 14 pancakes. Appeared in the Milwaukee Journal Sentinel on March 7, 2001. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Order Of Ingredients In Abms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** TIP: When making Wheat Breads from scratch, after all the liquids are in the pan, the first dry ingredient added should be (if used): Untoasted Wheat Germ, Whole Wheat Bread Flour, 50/50 White/Wheat Bread Flour, Soy Flour, Oat Flour -- then add Vital Gluten, White Bread Flour, and finally the yeast. The concept is to put the harder, drier grains closest to the water, put the Vital Gluten next to flours having little or no gluten, and always add the White flour last, topped with the yeast. Most machines have a long initial REST phase [40 minutes when the WHEAT cycle begins and this give the harder grains a chance to soak and become softer before mixing begins. [Note: Stirring the yeast into the top layer of flour to coat it is only needed for FAST 1-hour cycle processing. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain D'epices Recipe By :Paris Boulangerie-Patisserie,Linda Dannenberg Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup honey 1/2 cup light brown sugar 3/4 cup water 2 cups all-purpose flour 1 large egg -- beaten 1 large egg yolk 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground anise seeds 1 1/2 teaspoons allspice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1 1/2 teaspoons ginger 3/4 teaspoon cloves Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan, and set aside. In a saucepan, bring the honey, brown sugar, and water to a boil. Boil gently over medium heat, stirring once or twice, uncovered, for 5 minutes. Remove from heat and gradually sift in 1 cup of the flour, whisking steadily. Set aside. In a large mixing bowl, whisk the egg and the yolk until frothy. Sift the remaining cup of flour with the baking powder, baking soda, anise seeds, allspice, cinnamon, nutmeg, ginger, and cloves. Add the honey mixture to the eggs; then add the sifted ingredients. Mix just until blended, then pour the mixture into the loaf pan. Bake until the bread is firm to the touch and has begun to pull away from the sides of the loaf pan, about 45 minutes. Cool IN THE PAN on a wire rack. I made this yesterday. It's almost gone! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Suave (Cuban Sweet Rolls) Recipe By :Steven Raichlen, Miami Spice Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast -- (2-1/4 tsp each) 3/4 cup sugar 1 cup warm water 1/3 cup vegetable oil 2 large eggs -- beaten 2 tsp salt -- plus a little bit more for egg glaze 4 cups bread or all-purpose flour -- or more (4 to 5) -- as needed 2 Tbsp sesame seeds -- (**) 1 Tbsp melted butter Dissolve yeast and 1 tablespoon sugar in 3 tablespoons warm water in a large mixing bowl. When mixture foams (about 5-10 minutes), stir in remaining water, sugar, the oil and all but 1 tablespoon of the beaten eggs. Beat the remaining egg with a pinch of salt to make egg glaze and store in refrigerator until needed. Stir the 2 tablespoons salt and the flour, 1 cup at a time, into the liquid ingredients, to obtain a dough that is stiff enough to pull away from the sides of the bowl, but soft enough to knead. The dough can also be kneaded in a mixer fitted with a dough hook or in a food processor with the dough blade. Turn dough onto a lightly floured surface and knead until smooth, 6 to 8 minutes, adding flour as necessary to obtain a soft dough that is pliable but not sticky. It will be a little moister than regular bread dough. Transfer dough to a lightly oiled bowl, cover and let rise in warm, draft-free spot until doubled in bulk- 1 to 1-1/2 hours. Punch down. Form the rolls, dividing into 12 equal pieces. Roll each on the work surface with the palm of your hand to form a tube 5 inches long with tapered ends. Transfer the rolls to a lightly greased baking sheet leaving 3 inches between each. Cover with a dampened cotton dish towel and let rise in warm, draft-free spot until doubled in bulk, about 1 hour. You can let them rise in the refrigerator if you want, but it will take 3 to 4 hours. Preheat oven to 350F Brush the rolls with the reserved egg glaze and sprinkle with sesame seeds. Bake until golden brown and hollow sounding when lightly tapped, 20 to 30 minutes. Remove from oven and let cool 5 minutes. Brush tops with melted butter. Serve warm or cool to room temperature on a wire rack. (**) I don't remember ever using sesame seeds on ours. From "Sonia Martinez" - - - - - - - - - - - - - - - - - - - NOTES : We Cubans also make Pan Dulce, except it is usually called Pan Suave. You can find it in most Cuban Bakeries and it's the bread roll used for the Cuban Medianoche Sandwich. There are some "Pan Duce" recipes for Portuguese Sweet Bread also. I live in Hawaii, where there is a large concentration of Portuguese who came to the Islands about a 100 years ago to work in the sugar cane fields. Sometimes their Pan Duce (pronounced deuce) is called Hawaiian Bread here. * Exported from MasterCook * Pane Francese #2 Recipe By :The Village Baker, Joe Ortiz Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rave Reviews White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Biga sponge: 1 1/8 cups water 1 teaspoon bread-machine yeast -- or SAF fast-acting yeast 2 cups bread flour -- (organic if possible) ----- Dough: 1/4 cup water 1 1/4 cups bread flour -- (organic if possible) 2 teaspoons gluten with vitamin C 1 1/2 teaspoons salt Pane Francese has a sturdy, crackly-crisp crust and moist interior filled with uneven holes that will make you feel like one of the most accomplished bakers in the world." Makes one oblong loaf 1.Place the water, yeast, and flour for the biga in the bread pan. Program for the dough cycle, set a timer, and mix for 5 minutes. Turn off the machine. Unplug the machine and let the biga starter sit in the bread machine for 8 to 10 hours. 2.Place all the dough ingredients in the bread pan. Program for the dough cycle; press start. The dough will be moist and smooth, but flaccid. Take a deep breath while it is mixing; this is what bread dough is supposed to smell like--fresh and yeasty. 3.The dough cycle will have a 1-hour rise. At the beep, press reset and unplug the machine. Set a timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere. 4.Scrape the dough out of the bread pan with a dough card onto a floured work surface. Knead a few times and pat into a 12-inch oval. Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking. Cover the loaf with a clean tea towel on the work surface and let rest 30 minutes. 5.Line a baking sheet with parchment. Carefully pick up the loaf and place it on the baking sheet. As you pick it up from both ends and carry it through the air, it will naturally stretch and extend slightly, which will create a flattish loaf about 14 inches long and 5 inches wide. Dust the top with flour. Cover again and let rest 20 minutes. Preheat the oven to 450 F, lined with a baking stone or tiles on the center rack, if desired. 6.Do not slash or glaze the loaf. Place the pan directly on the oven rack, or on the stone if using, and immediately reduce the oven temperature to 425 F. Bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. Remove the loaves from the pans immediately to a cooling rack. From "Linda Grande" - - - - - - - - - - - - - - - - - - - NOTES : It is such a success .... I've had bread withdrawal since moving from the Bay area to Hawaii. I've been making my own french bread using the dough cycle on the bread machine, but this one is so much better! [Frances Feeter ]